To further learn and further appreciate vegan cooking, I’m taking an online plant-based cooking course on Rouxbe Cooking School and right now I’m on the topic of beans and legumes. One of the assignments was to create a dish based on a legume of our choice and of course I immediately thought lentils.

Lentils has got to be one of the most versatile legumes out there, it could be used for binding, for providing a nutty flavor, for giving rich texture in curries, and so much more.

Instead of choosing a familiar lentil recipe, I decided to incorporate it in one of my favorite childhood snack: Binatog.

Binatog is Filipino snack with white hominy corn, shredded coconut, salt, and sometimes sugar. For the Rouxbe assignment, I “remixed” my Binatog dish by adding lentils and other seasonings. The result gave a rich, sweet, and nutty flavor. I was amazed by how my childhood favorite could be even better by adding a few more simple ingredients.

 

Lentil Binatog / Lentil Coconut Hominy

Ingredients:

29 oz white hominy corn (I used the ready-to-eat hominy in can)

8 oz lentils 4-5 tbsp shredded coconut (set a pinch aside for garnish)

1/2 tbsp sea salt (or more to taste)

1/2 tbsp natural sugar (aka evaporated cane sugar)

1/2 tbsp maple syrup

Directions:

1. Even though I got the ready-to-eat hominy, I still wanted to cook and reheat them by putting them in a pot of boiling water and let them cook for about 5-8 minutes. Then I turned off the heat and drained out the water. If you’re using dried white hominy, simply soak overnight then add to a pot of simmering water. Let them cook until the hominy have softened. Turn off the heat and drain (basically just like how you would cook dried beans).
2. If you’re using dried lentils, put a pot of water to a simmer then add the lentils to the pot. Let the lentils simmer with lid on until the lentils have softened. Turn off the heat and drain out the water. If you’re using canned lentils, you could skip the simmering.
3. In a mixing bowl, combine all the ingredients. Season to taste.
4. Transfer to a serving bowl and top with the rest of the shredded coconut. You may also drizzle more maple syrup.
   This dish is best served warm.

I have to say that this recipe beats my childhood favorite and I couldn’t wait to make Lentil Binatog again!